HARISSA-SPICED MOROCCAN CAULIFLOWER AND ALMOND SOUP

Yields 2 servings

INGREDIENTS: n 2 Tbs. extra-virgin olive oil n 1 small yellow onion, finely diced n ½ tsp. ground cinnamon n ½ tsp. ground cumin n ½ tsp. ground coriander n 1 Tbs. harissa paste n 1 large head cauliflower, cut into small florets n 1½ cups vegetable or chicken stock n 1¼ cups almond flakes, toasted n ¼ cup half-and-half n 1 small baguette, cut into ¾-inch cubes and toasted n freshly ground black pepper to taste

DIRECTIONS:

Heat the oil in a large stockpot over medium heat. Add the onion and sauté until very soft, 5 to 7 minutes. Add the cinnamon, cumin, coriander and harissa paste and cook, stirring constantly, for 2 minutes. Add the cauliflower florets, stock, and 1 cup of the toasted almond flakes. Cover and cook until the cauliflower is tender, about 20 minutes.

Puree the soup with an immersion blender until smooth. (If you don’t have an immersion blender, you can let the soup cool, then puree the solids in a food processor fitted with the metal blade and return them to the pot). Reheat the soup in the stockpot. Add the half-and-half and mix thoroughly.

To serve, ladle the warm soup into bowls and top with the remaining toasted almonds and the toasted bread cubes. Season with pepper as needed.

Serve the ribs over mashed potatoes or creamy polenta and top with gravy.

All photos and recipes are reprinted with permission from The Art of Pantry Cooking by Ronda Carman. Photos by Matthew Mead. Rizzoli 2022.